As the days start getting longer, it’s tempting to wait for peak tomato season before putting salads back on the menu. But spring doesn’t flip a switch overnight. Markets are still full of hearty greens, citrus, roots, and sturdy grains—ingredients that make salads just as satisfying now as they are in high summer.

Cool-weather vegetables like kale and cabbage, bright fruits like citrus and pears, and nutty grains like wild rice can carry you seamlessly from late winter into early spring. We’ve rounded up 16 of our favorites, from a cabbage salad with roasted onions to a Caesar that swaps romaine for tender kale.

November, 2025

Kale Caesar Salad

Serious Eats / Qi Ai

Kale is significantly tougher than your average salad green, so if you're going to serve it raw you will need to put in a little work. Massaging the leaves with olive oil is a great way to soften them to a more pleasant texture.…